Chewy treats blending butterscotch, chocolate chips, and sea salt for a perfect sweet and salty bite.
# Components:
→ Wet Ingredients
01 - ½ cup unsalted butter, room temperature or chilled
02 - ¼ cup packed brown sugar
03 - ½ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Mix-Ins
09 - 1 cup butterscotch chips
10 - 1 cup semisweet chocolate chips
11 - ½ cup chopped walnuts (optional)
→ Finishing
12 - Flaky sea salt for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until smooth and creamy without lumps.
03 - Mix in egg and vanilla extract on low speed until just combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl.
05 - Add dry ingredients to wet mixture and mix until just incorporated, avoiding overmixing.
06 - Gently fold in butterscotch chips, chocolate chips, and optional walnuts.
07 - Scoop dough onto prepared sheets using a large ice cream scoop (¼ cup for large cookies) or heaping tablespoon (2 tablespoons for medium cookies), spacing evenly. Optionally, press extra chips on top.
08 - Bake one sheet at a time: medium cookies for 8–10 minutes, large cookies for 10–13 minutes, until edges are lightly golden and tops set.
09 - Cool on baking sheet for 5 minutes, transfer to wire rack, then sprinkle with flaky sea salt while warm.
10 - Store cooled cookies in an airtight container at room temperature for up to 5 days.
